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chocolate frosted sour cream yellow cake

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This cake was featured at a recent community event, and was quite popular. I made 2 chocolate cakes, one was chocolate inside & out. This one had a yellow cake batter, but I frosted it with a combination of cream Cheese & chocolate frosting combined. Then I garnished it with fresh raspberries & miniature marshmallows. Needless to say every one loved it, & there was none left when the event was over. The sour cream gives it the moistness it needs, & the combo frosting gave it a very unique flavor. One of the few frostings that I did not make from scratch. But the cake still tasted great.

(1 rating)
yield 12 OR MORE DEPENDING ON PORTION SIZE
prep time 25 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For chocolate frosted sour cream yellow cake

  • 3 stick
    butter, softened room temperature
  • 3 c
    all purpose white lily flour + 6 tablespoons
  • 3 c
    granulated sugar
  • 8 oz
    sour cream room temperature
  • 6 lg
    eggs room temperature
  • 1 Tbsp
    almond extract
  • EASY CHOCOLATE CREAM CHEESE FROSTING
  • 1 can
    chocolate frosting ( i used pillsbury)
  • 1 can
    cream cheese frsting (i used pillsbury)

How To Make chocolate frosted sour cream yellow cake

  • 1
    Preheat oven to 325 degrees F. Cream the butter with the sugar and sour cream and beat for at least 12-15 minutes till no granules remain.
  • 2
    Then add eggs one at a time, and beat well after each has been added.
  • 3
    Then add flour in 3 increments, and beat well after each third has been added. Add almond extract and beat till blended into cake batter.
  • 4
    Prepare cake pan by spraying with Bakers Joy, or grease cake pan with butter and dust lightly with flour, then remove any excess flour, before adding cake batter to pan. I used a 16 cup square Bundt Pan, but your standard 12 cup bundt pan will also work. Pour batter into pan and bake in preheated 325 degree oven for1 1/2 hours or until toothpick inserted into center comes out clean. Remove from oven, and let sit for about 10 minutes until cake pulls away from sides of pan. Then invert onto cooling rack to cool completely.
  • 5
    Prepare frosting by combining the 2 cans into a medium size bowl, and stirring until it is completely blended. Then frost cake as desired, and garnish according to your preference. I used fresh raspberries and mini marshmallows. Serve and enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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